INGREDIENTS 1 cup mayonnaise (low-fat is okay) 1/4 cup raspberry vinegar 1/4 cup sugar 1/2 teaspoon salt 1/4 teaspoon ground pepper 6 cups (1 – 1 1/4 lbs.) broccoli florets, cut or broken in half-inch pieces 1/2 cup dried cranberries 1/2 cup golden raisins 1/2…
WOW – this is a wonderful recipe!! Try it out from California Walnuts website.
1/2 cup egg-less, vegan, light canola mayonnaise
1/2 cup non-fat Greek yogurt
1 teaspoon lemon zest
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups cooked, shredded chicken
3/4 cup walnuts, toasted and coarsely chopped
1 cup thinly sliced celery
1 cup red grapes, halved
2 tablespoons minced green onions
2 teaspoons minced fresh tarragon leaves, optional
Butter lettuce or radicchio leaves, for serving
Fresh tarragon leaves, for garnish
1. In a large bowl, combine the mayonnaise, yogurt, lemon zest, vinegar, lemon juice, cayenne pepper, salt and pepper; whisk well. Add the chicken, walnuts, celery, grapes and green onion; toss to coat.
- To serve, spoon the chicken salad into butter lettuce or radicchio leaves and garnish with a sprinkling of tarragon leaves, and serve immediately.
Try it on an artisan FOLDit(TM) flatbread – high in fiber!!
DELISH and perfect for lunch to keep you feeling fuller on fewer calories!